Creamy risotto is a cheese lover’s dream! Rich and savory chicken, bacon, and shire blue cheese risotto are absolutely delicious and hearty.
This is a perfect meal for the days you are craving a filling dish with a mouth-watering taste. It is insanely toothsome.
for those who think that preparing this food is going to be hard I must say that our fantastic recipe can do magic. It is super simple.
The magical combo is perfect for a nourishing lunch. This scrumptious dish is easy to assemble, versatile in ingredients, and quick to make.
This food is extra satisfying for the kids, and it surely gains a repeat spot on your weekly meal plan.
Heat one tablespoon of the extra-virgin olive oil in a large pan, add the finely diced onion, and cook it for five minutes until soft and translucent.
Stir in the crushed garlic cloves, sauté for 2 minutes. Then add the medium slices of leek and give them a nice mix until it has a tender texture.
Add in the rice, and mix the ingredients until they are all combined and coated.
Then season with salt and black pepper, and cook the rice with the vegetable mixture for 7 minutes. Stir in the butter and make sure everything is all coated and buttery.
Pour in 1/4 of the chicken broth into the pan, stirring constantly, and let it cook. Repeat with the remaining chicken broth until you have al dente rice with a creamy texture.
It might take 15-20 minutes to cook, add a ladle of chicken broth each time the liquid has been soaked up. Make sure to set the heat on low.
Cut the chicken breasts into bite-size cubes or your favorite size, season them with a pinch of salt, black pepper, chili flakes, onion powder, and nutmeg. Also, cut the bacon into small pieces.
Heat one tablespoon of the olive oil in a separate skillet, add the seasoned chicken cubes, and cook them until brown and thoroughly done.
Remove from the skillet and stir in the bacon pieces, fry them until they are golden brown and crispy. Remove from the pan, and add it to the chicken.
Check the risotto; you want the grains to be firm to the bite, not too soft or mashed. If it is agreeable to your taste, add fresh lemon juice and one teaspoon of lemon zest.
Chop the fresh parsley leaves finely and add them to the pan. Mix them till incorporated. Reserve some of the parsley for garnish.
Crumble in the Kalleh shire blue cheese, and add the bigger half of the cooked chicken and bacon to the pan, combine them until the flavorful shire blue cheese is melted.
Remove from the heat and serve on a desirable plate. Sprinkle some fresh parsley and scatter the rest of the chicken and bacon over the top. Enjoy!
If you like a vegetarian risotto mixture, you can replace the chicken breast and bacon with mushroom, potato, or broccoli.
Store the leftovers in a container and freeze in the refrigerator for up to 5 days.